Hugo's Restaurant Review

: At Hugo's, chef-owners Mike Wiley and Andrew Taylor present avant-garde farm-to-table cuisine, with third partner Arlin Smith as GM. The dining room, which looks into the open kitchen, has a rustic feel with brick walls and leather booths. Diners create their own tasting menus by mixing and matching from the following menu sections: Forest & Field (vegetables), Foraged & Farmed (meat) and From the Sea (seafood). Dishes might range from fattoush with house feta, flatbread and olive froth, wild sockeye salmon with nori soil, togarashi emulsion and hakurei turnip, to quail with strawberries, rye berries and black vinegar. Desserts are equally creative and vary often, perhaps banana cream pie with chocolate espresso crémeux, pretzel ice cream and chicharrón. The five-course menu is priced at $90; single courses are $22 each. Wine or beverage pairings are an option for an added cost. There’s also a nice selection of craft cocktails.